Gluten Free, Dairy Free Low Carb.
- 3 spring onions, thinly sliced, onion greens included
- 2 cloves garlic, crushed and minced
- 1-2 birds eye chillis, finely chopped
- 2 kaffir lime leaves, finely chopped
- 2cm piece ginger, finely chopped
- Bunch fresh coriander (include root as long as they’re clean!)
- 500g turkey mince
- 1-2 heaped tbsp Thai green curry paste, according to how spicy you like it. (I like Mae Ploy – no additives)
- 1 tbsp fish sauce
- 1 tsp Natvia, coconut sugar, honey or preferred natural sweetener of choice
- 1 egg, lightly beaten
- ⅓ cup psyllium husks
- *Satay Sauce to serve (see recipe below)
*Plus Macadamia, Coconut or other good quality oil for cooking
- Using a small food processor or large knife, chop together the first 6 ingredients
- Add to a large bowl and using your hands, mix in the turkey, curry paste, fish sauce, sweetener, egg and psyllium husks until the mixture is well combined.
- Use your hands to form balls (your choice as to how big). Place them on a baking sheet.
- Heat oil in a large frying pan on a medium-high heat. Once the oil is hot, lower the heat to medium. Working in batches, place the balls in the pan. Let cook for about 5 minutes, then shake the pan every couple of minutes to ensure they are browned evenly
- Once the first batch is done, remove to a paper towel-lined plate while you cook the second batch. Or you can keep the patties warm in a warm oven.
- Serve with the satay sauce and side salad
Yield: Serves 4-6.
C/O Official Thermomix Recipe Community (http://www.recipecommunity.com.au/)
- 1/2 red onion (Spanish)
- 1 tbsp coriander, fresh
- 1.5 tbsp coconut oil
- 1 tsp ground cumin
- 2 cloves garlic, peeled
- 3 tbsp Natural crunchy peanut butter (no added sugar)
- 1 small red chillies, unseeded
- juice of half lime
- 2 tbsp Natvia or coconut sugar
- 3 tbsp Shredded coconut
- 1 tsp soy sauce or tamari (optional)
- 1-2 cups water
- Place garlic, onion, chilli, and coriander into mixing bowl and chop 5 sec/speed 7.
- Add cumin and coconut oil, saute 3mins/Varoma temp/Speed 2.
- Add peanut butter, lime juice, Natvia (or coconut sugar), coconut and soy sauce and mix 10sec/speed 4 (this will form a paste). Gradually add the water, about 1/2 cup at a time until you get the sauce to a consistency that you like (more water = runnier sauce). Cook 5mins/Varoma temp/Speed 2
- Set aside and when it’s serving time, pour over your skewers with some extra on the side if desired.
*If you don’t have a Thermomix (or ‘Thermofake’ like I do), no worries! Just use your food processor for step 1, and then pop them in a small saucepan along with the cumin and coconut oil and sauté for 3 minutes until soft. Turn off heat. Process the rest of the ingredients and add them to the saucepan and continue to cook over medium heat for further 5 minutes, stirring until smooth.